Ingredients:
4 stalks celery, chopped ( 2 cups)
1 small onions, chopped ( 1/4 cup)
1 tablespoon butter
1 cup wild rice, rinsed and drained
1 (14 ounce) cans reduced-sodium chicken broth
1 cup water
1/3 cup dates, snipped ( such as Medjool)
1/4 cup chopped walnuts, toasted
Directions:
In a 10-inch skillet cook celery and onion in hot butter about 10 minutes or until tender; add uncooked wild rice; cook and stir 3 minutes.
Add broth and water, bring to a boiling;reduce heat; cover and simmer for 50 to 60 minutes or until most of the liquid is absorbed and rice is tender.
Stir in dates and walnuts, cook, uncovered, for 3 to 4 minutes more or until heated through and remaining liquid is absorbed.
Servings: 6-8
Time preparation: 15 min.
Time total: 80 min.